How To Make Jellied Chicken

Jellied Chicken.

Place some small pieces of chicken in a saucepan half filled with boiling water and cook until tender. Remove the chicken and when cool separate the meat from the bones and the skin. To the liquor in which the chicken has been cooked, add 1 finely chopped onion, a bay leaf, 1/2 teasp whole, white peppers. 1 blade of mace, 1 teasp salt, 1/2 teasp celery seed and the chicken bones and skin. Simmer until reduced to 1 pt, then add 1 heaping tablesp clear, calf's foot gelatin, dissolve and strain. Arrange a layer of the chicken, which has been pulled into small pieces, in a wet mold, add a few slices of hard-boiled egg, on top of this a scattered layer of stoned sliced olives and chopped parsley, then more chicken, and so on until iall the chicken is used. Then fill the mold with the gelatin stock, and place in ice box until needed. To serve, turn out on a platter and garnish with lettuce and sliced cucumbers.